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Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
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- Journal Article
- A1
- open access
How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?
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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
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- Journal Article
- A1
- open access
The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
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Impact of glutathione supplementation on gut health in weaned piglets
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Supplementation of dietary glutathione suppresses the growth of bacterial clostridia in the gut of weaned piglets
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- Journal Article
- A1
- open access
The kinetics of glutathione in the gastrointestinal tract of weaned piglets supplemented with different doses of dietary reduced glutathione
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Effects of intramuscular fat content and byproduct-based diet on pork aroma compounds profile
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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides